Dairy Free Peanut Butter Oatcakes

OK OK, as much as a try to rationalise it I think, for the moment at least I seem to have become one of those "healthy" baking types. Honestly though, it's only because despite my balanced diet and all the fitness training I try to cram in these days, I still really can't resist something cheeky after dinner!  Luckily however, with such a vast array of wholesome alternatives to traditional baking ingredients when it comes to healthy treats, I really can have my cake and eat it. Just take these soft and chewy oatcakes for instance. Wholemeal and dairy free but still blooming delicious!

Prep time: 15 Mins

Baking time: 12-14 Mins

60g Peanut Butter

100g Raw Cane Sugar with Stevia

60g Coconut Oil (Melted)

1 Large Egg Yolk

1/2tsp Vanilla Extract

100g Wholemeal Flour (Plus extra for rolling)

100g Jumbo Oats

1/2tsp Baking Powder

3tbsp Almond Milk

These really are a doddle to make. Begin by preheating the oven to 180C/350F/Gas 4 and lining a large flat baking tray with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the coconut oil, egg yolk and vanilla. Add the flour, oats and baking powder, then drizzling in the milk, mix to a soft dough.

On a lightly floured surface roll the dough out to around half a centimetre thick, then cut into rounds using a generous sized biscuit cutter. You should get around nine oatcakes out of this quantity of mixture. Place your oatcakes onto the baking tray, evenly spaced apart and bake in the centre of the oven for around 12-14 mins, until light golden on top and just starting to colour at the edges. 

When you are happy the oatcakes are baked remove from the oven and leave to cool for around 15 minutes on the tray. Lift the warm oatcakes from the paper and leave to cool on a wirerack. All done!